Give Thanks and Brew a Fall Ale

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This amber/brown Belgian-inspired ale has a distinctly nutty, biscuity warmth perfect for cooler weather.

Type: Ale

Style: Mild / Red / Brown Ales

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team

Ingredients

Quantity Ingredient Comment Malt Style
5 lbs CBW® Golden Light LME Extract, LME
1 lb Brewers Malt Base
6 oz Caramel Malt 60L Caramel, Crystal
8 oz Bonlander® Munich Malt Kilned, Munich
10 oz Victory® Malt Roasted, Biscuit
4 oz Carapils® Malt Dextrine
1 tsp Irish Moss Boil 15 minutes
0.75 oz Fuggles Hops (5% AA) Boil 45 minutes
0.25 oz Fuggles Hops (5% AA) Boil 15 minutes
0.5 oz Fuggles Hops (5% AA) Boil 1 minute
1 vial WLP515 Antwerp Ale Yeast

 

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 45 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add remaining hops and Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 10 days at 65ºF

Secondary Fermentation: 4 days at 35ºF

Fermentation Notes: Bottle condition

Original Gravity: 1.052

Final Gravity: 1.014

Alcohol by Weight: 4%

Alcohol by Volume: 4.9%

IBU: 18

Color: 14-16 SRM

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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